Vegetarian Breakfast Bake

I am pretty lazy when it comes to a week day breakfast but like to bring out the veggies and eggs at the weekend. You can definitely make this without the egg, maybe even sub for some vegan sausage or tofu, but I am loving eggs at the moment and feel good about eating them as they are very nutritious for my growing bump.

Some weekends it can be hard to get off the sofa or out of bed, especially in the colder months, so cooking something warm and delicious is the best way to motivate yourself. I like to make a late breakfast and spend the morning with my boyfriend before we head out and do whatever it is that we need/want to do. Those are the best weekends and I can’t wait for our daughter to arrive to share those with us.

So back to the recipe. You can use what every you like, but this is how I did it.

1 small/medium potato per person

1/2 orange pepper per person

2 plum tomatoes per person

1 egg per person

1 tbsp coconut oil

salt and pepper

dried sage

Chop up the potato, skin on, and the pepper and tomato. Melt the coconut oil in your baking dish and add the potato, seasoning and sage. Let that bake in a medium oven for about 10 minutes. Add in the pepper and tomatoes and make a space in the middle for the egg and crack it in. Bake until the potatoes are tender and the egg is cooked to your liking. If you want a really runny egg, leave the potatoes in a bit longer on their own so they will be tender when your egg is done. I cooked mine all the way through as I am pregnant.

I didn’t have any fresh tomatoes in so I used tinned plum tomatoes. I think the addition of onion would work well, or anything that needs using up in the fridge. It would also be nice with sweet potato instead of white potatoes. You can even melt on a little lactose free or vegan cheese at the end like I did.